Berry + Cream Cheese Breakfast Pastries
5 hours ago
1/2 – 3/4 lb. roasted, salted cashews
14 oz. good quality milk chocolate
1. Prepare a jelly roll or similar sized cookie sheet or pan with parchment paper.
2. Break the chocolate into a medium glass bowl, and microwave on high in 30 second intervals until the chocolate is almost completely melted (my chocolate was there by a minute and a half). Stir the chocolate to melt any small pieces that may still be floating around.
3. Pour the melted chocolate onto the parchment lined pan. Spread to the edges with a spoon. You may want to tap the bottom of the pan against the counter to even out the chocolate and remove any small air bubbles that may be trapped.
4. Sprinkle the cashews (or whatever nut or candy you may be using) evenly over the surface of the chocolate. Place the pan in the refrigerator for an hour or so to cool. After the bark is cooled, break it into manageable pieces and package.